Cream of Brussels Sprout Soup (Meatless Monday)

Cream of Brussels Sprout Soup

Meatless Monday this week is a recipe for Cream of Brussels Sprout Soup. Brussels Sprouts pair with sweet red pepper, onion, garlic, cream and herbs and spices for a creamy, dreamy soup. Not a fan of Brussels Sprouts? Use broccoli instead! 

Mr. Saucy and I are huge fans of the Brussels sprouts. As a matter of fact, his liking for them was a prerequisite of him being considered marriage material, so deep is my love of these little buds.

It is a personal challenge to find new ways to introduce them into recipes. I’m not exactly sure why I’ve never thought to include them in a cream-based soup before, but it was an excellent idea; this soup is delicious!

Brussels Sprouts are a great source of potassium, fiber and even protein. Also included in this soup is onion, sweet red bell pepper, roasted garlic, Italian seasoning blend, crushed red pepper flakes (for just a titch of heat), and cream. I also used a vegetable stock I had on hand, but you could use the stock of your choice, or water.

Ready to eat in about 35 minutes, this is a super weeknight meal. Mr. Saucy has been spending a lot of time working from home lately, so we had it for lunch. It was great!

Hope you’ll give it a try!

P~

4.0 from 3 reviews

Cream of Brussels Sprout Soup (Meatless Monday)

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: The Saucy Southerner

Serves: About 7 cups

Ingredients

• 1 tablespoon butter
• 1 cup diced onion
• ¼ cup diced sweet red bell pepper
• 8 roasted garlic cloves
• 5 cups vegetable stock (or stock of your choice - or water)
• 3 cups Brussels sprouts, stem end trimmed and quartered (or 3 cups broccoli florets)
• 2 teaspoons Italian seasoning blend
• 1 teaspoon dry parsley
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 cup heavy cream (or milk)
• salt to taste

Instructions

1. In a large saucepan, over medium heat, melt butter.
2. Add the onions, red bell pepper, and garlic and saute for about 4 minutes.
3. Add stock, Brussels sprouts, Italian seasoning, parsley, pepper, and crushed red pepper flakes. Bring to a boil.
4. Reduce heat and simmer for 20, or until sprouts are tender.
5. Add the cream.
6. Using an immersion blender, puree the soup (or carefully transfer to a blender to puree, then pour back into the saucepan).
7. Add salt to taste.
8. Serve in bowls.

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